The 6x8
Red Sauce, Cheddar, Mozzarella, Pepperoni
Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys | San Francisco
Adapted by StarChefs | October 2022 | Photo: Rae Serra
INGREDIENTS:
SPG Dough:
Yield: 3 pizzas
5 cups bread flour
1 tablespoon kosher salt
2 teaspoons instant dry yeast
4 tablespoons extra virgin olive oil, plus more for greasing
Red Sauce:
Yield: 7 to 10 portions
5 cups whole peeled or crushed San Marzano tomatoes
1 teaspoon kosher salt
½ teaspoon oregano
To Assemble and Serve:
Yield: 1 pizza
Grated cheddar
Grated low-moisture mozzarella
Grated fresh mozzarella
48 cup-and-char pepperonis
METHOD:
For the SPG Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, on the lowest speed, stir to combine flour, salt, and yeast. Slowly stream in 2 cups water, then continue to mix approximately 1 minute or until shaggy. Add 1 tablespoon oil and mix 30 seconds or until the dough pulls away from the sides of the bowl. Increase to speed 3 and mix for an additional 1 to 2 minutes or until smooth. Let rest 5 minutes. Place the dough on a work surface and form into a ball. Lightly coat the dough and a mixing bowl with oil. Place dough in the bowl, seam-side down. Tightly cover with plastic wrap and let proof 20 minutes. Return dough to the work surface and shape into a log. Divide into three 400-gram portions. Coat each portion with 1 tablespoon oil. Place each portion in a rimmed pizza pan, baking dish, or cast iron skillet and push to flatten. Tightly cover the pans with plastic wrap. Let proof 50 minutes to 1 hour or until dough has doubled in size. With lightly oiled hands, push the dough to edges of the pan. Tightly re-cover the pans with plastic wrap and refrigerate 8 to 48 hours. When ready to bake, remove dough from refrigerator and let come to room temperature, 1 to 2 hours.
For the Red Sauce:
In a large mixing bowl, mix to combine all ingredients. Using your hands, crush tomatoes into small pieces. Transfer to a nonreactive container and reserve.
To Assemble and Serve:
Heat oven to at least 550°F. Sprinkle cheddar along the perimeter of 1 SPG Dough, building a layer of cheese along the sides of the pan in a tight collar. Using the back of a ladle or spoon, spread 3 ounces Red Sauce in a thin, even layer within the cheddar frame. Sprinkle low-moisture mozzarella over the cheddar and Red Sauce, then top with a few pinches of fresh mozzarella. Evenly distribute pepperonis around the pizza. Bake 12 to 18 minutes or until the bottom of the crust is brown and the edges are crispy. Remove pizza from pan and place on a wire rack. Let cool 3 to 5 minutes. Slice into squares.
